Spaghetti with Spicy Italian Meat Sauce, CrockPot 3/4 cup sliced fresh mushrooms 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped green peppers 2 tablespoons snipped fresh parsley 2 cloves garlic minced 8 ounces ground turkey sausage 8 ounces ground turkey breast (see note) 1 (28-ounce) can tomatoes (with juices), cut up 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1 1/2 teaspoons dried basil 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon paprika 1/4 teaspoon crushed red pepper 1/8 teaspoon ground red pepper 1 bay leaf 12 ounces spaghetti Parmesan cheese (optional) Lightly spray a 4-quart saucepan or Dutch oven with olive oil no-stick spray. Add the mushrooms onions, celery, green peppers, parsley and garlic. Cook and stir about 5 minutes over medium heat or until the vegetables are tender. Add the turkey sausage and turkey breast. Cook about 5 minutes or until no longer pink, stirring occasionally. If desired, sprinkle with Parmesan cheese. Stir in the tomatoes (with juices), tomato sauce, tomato paste, basil, salt, oregano, paprika, crushed and ground red peppers and bay leaf. Bring to a gentle boil. Reduce the heat to low. Cover and gently simmer for 1 1/2 hours. Before serving, cook the pasta according to the directions on the package and drain. Remove and discard the bay leaf from the meat mixture. Serve the meat mixture on top of the spaghetti.
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